Génoise
This light and airy sponge cake recipe is a delightful treat for any occasion. With its delicate texture and subtle sweetness, it's perfect for layering with your favorite fillings or rolling up with a delicious jelly filling. The simple yet precise steps will guide you to creating a delicious and impressive dessert that is sure to impress your family and friends.
— Constant Cookbook
Ingredients
- 4 eggs
- 1⁄2 cup sugar
- 3⁄4 cup cake flour, sifted
- 3 Tbs. unsalted butter, melted
Instructions
- Preheat an oven to 375°F. Line the bottom of a 9-by-3-inch round cake pan with parchment paper.
- In the bowl of a stand mixer, whisk together the eggs and sugar by hand until combined. Place the bowl over but not touching simmering water in a saucepan and gently whisk until the mixture registers 140°F on an instant-read thermometer, about 3 minutes. Put the bowl on the mixer fitted with the whisk attachment and beat on high speed until the mixture is pale and almost tripled in volume, 5 to 8 minutes.
- Remove the bowl from the mixer. Sift the flour over the egg mixture in two additions and carefully fold in with a large rubber spatula. Fold a large dollop into the melted butter, then fold back into the egg mixture.
- Pour the batter into the prepared pan and smooth the top. Bake until the top is browned, about 20 minutes. Transfer the pan to a wire rack and let cool completely. Run a table knife around the edge of the pan and invert the cake onto a work surface. Turn the cake right side up. Use as directed in the specific recipe for a layer cake or jelly roll.
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